Vegetable papillotes with chimichurri sauce
Vegetable papillotes with chimichurri sauce

Total time: 1 hour

Ingredients

  1. 250 mL (1 cup) lightly packed flat-leaf parsley
  2. 15 mL (1 tbsp.) lightly packed fresh oregano
  3. 1/4 red onion
  4. 2 garlic cloves
  5. 2 mL (1/2 tsp.) hot pepper flakes
  6. 60 mL (1/4 cup) white wine vinegar
  7. 45 mL (3 tbsp.) Compliments olive oil
  8. To taste, salt and pepper
  9. 500 mL (2 cups) broccoli florets, blanched for 2 minutes
  10. 2 red peppers,
  11. 500 mL (2 cups) trimmed snow peas

Directions

  1. Finely chop the parsley, oregano, onion, garlic, and hot pepper flakes in a food processor. Transfer the mixture to a small bowl. Add the white wine vinegar and oil. Salt to taste and refrigerate.
  2. Preheat the barbecue to medium high.
  3. Prepare four double foil papillotes. Add sliced vegetables and 15 mL (1 tbsp.) of sauce to each vegetable papillote.
  4. Place on grill and cook covered for 4 minutes. Serve papillotes with chimichurri sauce alongside grilled meat or fish.
CHEF'S SECRET:

Leftover chimichurri sauce can be served a hundred and one ways. It has no equal when it comes to enhancing the flavour of a flap steak or roast chicken. Why not mix it with some cooked couscous for a quick tabbouleh? Bon appétit!

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